Making Gluten Free and Dairy Free Breakfast Recipe

This is another Gluten Free and Dairy Free Breakfast Recipe that is compliant with the OMS diet and great for anyone who is avoiding saturated fats in their diet.

Gluten Free and Dairy Free Almond Pancakes without using Oil for Frying:

The OMS diet avoids frying with oil because of the changes that occur in fats as you heat them to very high temperatures. The trick to successful pancakes when avoiding using oil for frying is a good, non stick pan. I have also found American style pancakes a lot easier to manage than the bigger variety pancakes  popular in Europe. It is quite easy to fry small pancakes without the use of any oils or fats which makes them ideal for anyone who is following a low saturated fat diet. The European pancakes then to be much thinner and bigger. They are usually about 8 inches in diameter and often served rolled up with various sweet or savoury fillings. The biggest pancakes prepared like that are French Crépes. They require a particular kind of pan though, so I won’t get into those just yet. The bigger and thinner the pancake the harder it is to prepare them without the use of fat in the pan. So for this recipe I’m making small American style pancakes made from almond flour and a bit of gluten free flour as well as egg white and soya milk. Because they are cooked at a lower heat and without fats in the pan they need a little bit longer to get brown. It’s worth making a whole lot (if cooking for more than one person) in more than one pan. They take a little bit of time to make but are so worth it!  You can also store the pancakes in a fridge for a night or even freeze them and reheat under a grill or in the oven whenever you want a quick breakfast and fancy pancakes.

Serving Suggestions for Gluten and Dairy Free Almond Pancakes:

• Serve with apple syrup
• Serve with Natural or Fruit Soya Yoghurt
• Serve with a chocolate sauce made from pure coca powder, a sweetener of your choice and a bit of soya (or other dairy alternative) milk
• Serve with lemon and sugar
• Serve with fresh fruit
• Serve with fruit compote
• Serve with pureed fresh fruit (lightly sweetened) or fruit spread
• Serve with fresh avocado and smoked salmon
• Served with smoked mackerel and sweet chutney

Ingredients per Person (about 4-6 pancakes):

• 3 tbs almond flour
• 1 tbs/30 g gluten free flour
• 1/2 cup/160ml soya milk
• 2 egg whites
• 2 tbsp sugar or honey (depending on taste)
• ¼ tsp salt
• ¼ tsp baking powder
• 1 tsp vanilla essence (optional)

Preparation Time: 20 min

1. Whisk the egg whites in a bowl and add the milk and vanilla essence.
2.  Mix the dry ingredients in a big jug.
3. Pour the wet ingredients into the dry mix and stir until you batter is free of any lumps.
4. Preheat the oven to about 100˚C. Heat the pan over a medium heat.
5. Using a large serving spoon add the batter to the pan and cook for 3-5 minutes until bubbles form on the upper side and the edges are starting to dry. Flip over and cook for another 3-5 minutes until both sides are evenly browned. While you are cooking the pancakes you can prepare the fruit, yoghurt or other toppings you with to serve with your pancakes.
6. Remove from the pan and keep pancakes warm in the oven while using up the rest of the batter.
7. Serve with fresh fruit, vanilla soya yoghurt and/or just with maple sirup. In our house pancakes are also very popular served with a little bit of lemon juice and sugar.